UtensilsYou heard it right, Celiac sufferers! You can eat homemade cake at your next birthday! Anyone who suffers from wheat and gluten intolerance is familiar with the annoyance of being at your own Birthday Party and not being able to eat cake. My solution to help my wheat-allergic husband was to learn how to make cake again, but using my different flours. I know there are mixes out on the market that are gluten free and actually pretty tasty, but sometimes the home-made touch is called for, especially on a birthday.

This cake is a bit tricky to make, and it took a few tries to get it to come out perfect, but I have been pretty lucky most of the time. I found the biggest trick is not overcooking it! The texture is light and spongy, and the flavor is just like boxed yellow cake. I do recommend that you check the ingredients of the FROSTING you use very carefully, because several of the popular brands do contain wheat.

Here's the recipe…


2 1/4 C. Gluten Free Flour Mix

3 Tsp. baking powder

1 Tsp. Xanthan Gum

2 Tsp. dried lemon peel

1 Tsp. salt

4 Eggs

1 1/3 C. Sugar

2/3 C. mayonnaise (yes, I said mayonnaise!)

1 C. Sprite or 7-up (as long as it's clear, and I use diet, too)


Preheat oven to 350 F.

In a mixing bowl, combine the dry ingredients. Mix the eggs, sugar and mayonnaise in an electric mixer.

Slowly add the flour and the soda alternatively, until the batter is smooth and still thick.

Pour the batter into 2 greased and rice-floured cake pans or 1 13x9x1 cake pan. I often use parchment paper on the bottom of my pans instead of flour, and it works very well for me.

Bake the cake for 25-30 minutes if you are using the round pans, and slightly longer for the long, flat cake pan.

Cool the cakes on racks and top with the gluten-free frosting of your choosing.